Roasted Fall Vegetables

Last year for Thanksgiving I made these roasted vegetables and they were such a big hit that everyone requested them again this year! They are so easy to make, and have the perfect balance between slightly sweet and salty! I can promise that even the pickiest eaters will eat their veggies when you serve them this way!

Nutritional Info

Method

The estimated total time to make this recipe is 40-45 minutes.

1

Line a baking pan with foil or parchment paper (for easy clean up), and spray with cooking spray. Preheat oven to 425 degrees.

2

Spread vegetables onto baking pan, making sure none of them overlap. Sprinkle seasoning over the top of the vegetables evenly. (You can add all the seasonings to a small bowl and stir if desired first). Bake 40-45 minutes, or until vegetables are just roasted.

3

Remove pan from the oven, pour syrup (or honey / vinegar) over veggies and stir with spatula to evenly coat. Sprinkle parmesan evenly over top. Return pan to the oven and turn on high broil, broiling for 2-4 minutes, or until parmesan cheese on veggies become just golden brown (watch carefully so it doesn't burn). Enjoy!

Katie's Tip

You can swap out any root vegetable or cubed squash for any of the ones listed!

Method

1

Line a baking pan with foil or parchment paper (for easy clean up), and spray with cooking spray. Preheat oven to 425 degrees.

2

Spread vegetables onto baking pan, making sure none of them overlap. Sprinkle seasoning over the top of the vegetables evenly. (You can add all the seasonings to a small bowl and stir if desired first). Bake 40-45 minutes, or until vegetables are just roasted.

3

Remove pan from the oven, pour syrup (or honey / vinegar) over veggies and stir with spatula to evenly coat. Sprinkle parmesan evenly over top. Return pan to the oven and turn on high broil, broiling for 2-4 minutes, or until parmesan cheese on veggies become just golden brown (watch carefully so it doesn't burn). Enjoy!

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